with Caramelized & Pickled Onion
Sweet and savory is a combo we can always get behind (for dinner, dessert, and even snacks—hello, chocolate-covered potato chips). Here, these flatbreads have it all: a layer of tangy-sweet BBQ sauce, piles of pickled caramelized onions, green pepper, and juicy, lightly charred pineapple. Don’t worry, we didn’t forget the cheese! Melty mozzarella and Monterey Jack provide the ultimate cheese pull. Once you dig in, your taste buds will be sure to light up from the savory, sweet, and cheesy combo. *The serving of protein food in this product is high in protein.* *See nutrition information for total fat, cholesterol, and sodium content.*
Allergens
Utensils
Tags
Red Onion
1 unit
Pineapple
4 ounce
Red Wine Vinegar
5 teaspoon
Long Green Pepper
1 unit
Fresh Mozzarella
4 ounce
Flatbreads
2 unit
BBQ Sauce
4 tablespoon
Monterey Jack Cheese
0.25 cup
Salt
Pepper
Cooking Oil
Olive Oil
Bacon
4 ounce
• Place a foil-lined baking sheet on top rack (for 4 servings, place 2 foil-lined baking sheets on top and middle racks) and preheat oven to 450 degrees. Wash and dry produce. • Halve, peel, and thinly slice onion. Drain pineapple over a small bowl, reserving juice. Stir one-quarter of the onion, half the vinegar (you’ll use the rest later), and a pinch of salt into bowl with juice. Set aside.
• Heat a drizzle of oil in a large pan over medium heat. Add remaining onion and cook, stirring and adding splashes of water as needed to prevent sticking, until softened, 6-8 minutes.
• While onion cooks, halve, core, and very thinly slice green pepper into strips. Toss in a second small bowl with a small drizzle of olive oil, salt, and pepper. Dice mozzarella into ½-inch pieces.
• Once cooked onion is softened, increase heat under pan to medium high. Add pineapple; cook, stirring, until pineapple is lightly browned, 2-3 minutes. • Stir in remaining vinegar. Cook, stirring, until onion and pineapple are caramelized and jammy, 1-2 minutes more. Turn off heat and season with salt and pepper.
• Brush or rub each flatbread with a small drizzle of oil. Remove prepared baking sheet from oven; carefully place flatbreads on sheet. (For 4 servings, divide flatbreads between both prepared sheets.) • Evenly spread flatbreads with BBQ sauce, then top with caramelized onion and pineapple, green pepper, Monterey Jack, and mozzarella.
• Return flatbreads to top rack until cheese melts and edges are golden brown, 10-12 minutes. (For 4 servings, return to top and middle racks; swap rack positions halfway through baking.) • Transfer flatbreads to a cutting board and top with pickled onion (draining first) to taste. Slice into quarters, divide between plates, and serve. ***Pork is fully cooked when internal temperature reaches 145°.***
910
kcal
Calories
51
g
Fat
20
g
Saturated Fat
81
g
Carbohydrate
41
g
Sugar
5
g
Dietary Fiber
28
g
Protein
85
mg
Cholesterol
1650
mg
Sodium
with Dark Meat Chicken plus Caramelized & Pickled Onion
with Dark Meat Chicken plus Caramelized & Pickled Onion
with Dark Meat Chicken plus Caramelized & Pickled Onion
with Dark Meat Chicken plus Caramelized & Pickled Onion
with Dark Meat Chicken plus Caramelized & Pickled Onion
with Dark Meat Chicken plus Caramelized & Pickled Onion
with Pineapple plus Caramelized & Pickled Onion
with Pineapple plus Caramelized & Pickled Onion
with Dark Meat Chicken plus Caramelized & Pickled Onion
with Dark Meat Chicken plus Caramelized & Pickled Onion
with Dark Meat Chicken plus Caramelized & Pickled Onion
with Pineapple plus Caramelized & Pickled Onion
with Pineapple plus Caramelized & Pickled Onion
with Pineapple plus Caramelized & Pickled Onion
with Pineapple plus Caramelized & Pickled Onion
